Ingredients:

• 15 gm – powdered gelatin
• 1/4 cup – cold water
• 3 cups – best quality white chocolate, roughly chopped (don`t use compound white)
• 2&1/2 cups – heavy Cream
• 1/2 cup – Eggplant (deseeded, cleaned, skinned and cubed)
• 1/4 cup – Sugar
• 1/4 cup – water
• 1 tsp – Lemon zest
• 1-inch piece Cinnamon stick
• 1 (8 inch in diameter) dark chocolate sponge cake
• For the compote:
• 1 tsp – wasabi paste (available in supermarkets)
• 1/2 cup – Orange juice
• 1/4 cup – dry Orange and apricot, cubed1 tsp – Orange zest
• A pinch salt
• 2 tbsp Sugar

Method:

1. For the eggplant jam:
2. In a thick bottom pan, add sugar and water.
3. Heat for 8 mins. till it`s a little thick. Don`t caramelize. Keep stirring.
4. Add the cubed eggplant, lemon zest, cinnamon stick and keep stirring till it becomes thick as jam.
5. Cool it down later to mix in the below mixture.
6. For the compote, in a thick bottom pan, add sugar. Heat till little golden.
7. Add orange juice and allow it to thicken. Add the wasabi paste, dry orange and apricot, orange zest and salt.
8. Bring it to a boil. Allow to cool and thicken a little.
9. For the slice base (white chocolate):
10. Dissolve gelatine in 1/4 cup cold water and set aside. In a small saucepan, add 3/4 cup cream and bring to a boil over medium-high heat.
11. Add gelatine, and stir for 30 seconds to dissolve completely. Put in a bowl and add the chopped white chocolate and mix till it becomes thick and smooth without lumps.
12. Transfer to a medium bowl and place over an ice water bath.
13. Chill until the mixture is thick enough to fall from a spoon in ribbons.
14. Whip the remaining heavy cream to soft peaks.
15. Fold into the chocolate mixture. Fold the cooled eggplant jam in slowly.
16. Line the dark chocolate (readymade) sponge in the bottom of a desired mould, and layer it with the above white chocolate mixture.
17. Refrigerate for 4 hours till it sets and serve.